Wednesday, April 30, 2008

Artichoke and Spinach Lasagna

It’s springtime, although you wouldn’t know it from the weather here in New York city. It is supposed to be 41F tonight, which is only 9 degrees above freezing! Yesterday I was caught in a rainstorm, and was so wet that I had to slosh into Duane Reade to buy new socks and a roll of paper towel to dry my pants and shoes. As you can imagine, New Yorkers are complaining loudly about this state of affairs.

I find cooking to be a perfect way to transcend gloomy weather. This week I created a vernal lasagna that embodies the coming of spring with hints of green (artichoke, spinach and peas) peeking out from a snowy mass of noodles, ricotta and mozzarella. This lasagna is inspired by a recipe from Bon Appétit, and is a contrast to the autumnal heartiness of most red meat/red sauce versions. You can read about the “dirty” history of the word lasagna on my recent post for Turkey Lasagna al Forno.

3 comments:

Anonymous
said...

Thanks for the delightful recipe and recipe introduction commentary -- we made it last night --- I left out the whip cream tho --- but the artichoke, garlic, peas and spinach were divine. Mentioned you at dinner to our guests and thought of you fondly,

My boyfriend was so irritated when i told him i invited my vegetarian friends for dinner, it's not dinner for him unless there is meat! We made this together and it came out perfect! We were all so impressed and loved the different textures with the pine nuts and veggies. He suggested we make it again which is a pretty huge step in his acceptance of dinners without a meat dish! Thank you for the blog, keep up the good work!

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